Mixed Salad with Poultry

Mixed Salad with Poultry

Salad

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Cook Time

25 min

Servings

4

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Mixed Salad with Poultry is ready in 25 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This mixed salad with poultry is a light and refreshing dish, perfect for warm days. I especially like to make it when I need something quick and still want something healthy on the table. The combination of crunchy vegetables and tender poultry is simply unbeatable. The salad is rich in proteins and vitamins and can be wonderfully varied. If you like, you can add feta or olives. An absolute favorite recipe for quick cooking!

Ingredients (10 ingredients)

  • 1 piece Cucumber(s)
  • 1 piece Bell pepper(s)
  • 1 piece Tomato(es)
  • 2 tbsp Corn
  • 1 tbsp Mayonnaise
  • 150 g MeatChicken breast or other tender meat
  • to taste Oil
  • to taste Salt
  • to taste Pepper
  • 1 tbsp DillChopped

Preparation (3 steps)

1

Chop cucumber, bell pepper and tomato

Thermomix® Setting
3 sec/Speed 4

Put cucumber, bell pepper and tomato in the mixing bowl and chop for 3 sec./speed 4. Then transfer to a bowl and set aside.

3
2

Prepare meat

Cut the meat into small pieces and fry in a pan with some oil until cooked and tender. Then let it cool down.

3

Mix salad

Add the cooled meat, corn, mayonnaise and dill to the vegetables in the bowl. Mix everything well and season with salt and pepper.

Finished cooking? Great! 🎉

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About this recipe

This salad is a real hit at my house, especially in the summer. I learned it from my grandma, who always prepared it with ingredients from her own garden. She always said that a good salad needs fresh, seasonal ingredients and a little love. And she was right! The cucumber brings freshness and a crunchy bite to the salad. Make sure to choose a cucumber with a firm skin so that it is not too watery. The pepper, preferably a red or yellow one, contributes a slight sweetness and a pleasant texture. The tomato provides juiciness and a sour note that harmonizes perfectly with the other ingredients. The corn brings a sweet component and an additional texture. I prefer to use canned sweetcorn, but fresh corn on the cob, blanched briefly, is of course even better. The mayonnaise serves as a binding agent and gives the salad a creamy consistency. Here you can use a high-quality mayonnaise or even make it yourself. The dill brings a fresh, slightly lemony note that wonderfully rounds off the salad. For preparation in the Thermomix®, it is important not to chop the ingredients too finely. 3 seconds on speed 4 is ideal to achieve a nice, even result without the vegetables becoming mushy. Make sure not to overfill the mixing bowl, otherwise the result will be uneven. The meat must be cooled before being added to the salad, otherwise the mayonnaise will become liquid. The salad can be varied wonderfully. For a vegetarian version, you can simply omit the poultry or replace it with fried halloumi cubes or chickpeas. A vegan version can be made with vegan mayonnaise and possibly smoked tofu instead of the poultry. Instead of dill, you can also use parsley, chives or coriander. For a spicier note, you can add some chili or paprika powder. Feta cheese or olives also go very well with this salad. The salad tastes best when freshly prepared. It is ideal as a side dish for grilling, as a light lunch or as a dinner. It goes well with a crispy baguette or a piece of wholemeal bread. You can also fill it in wraps or use it as a filling for pita breads. Leftovers of the salad can be stored in the refrigerator, but it should be consumed within one to two days, as the vegetables will otherwise become mushy. You can also prepare the salad well by preparing the vegetables and the meat separately and mixing them shortly before serving. This keeps the salad fresh and crunchy for longer.

Created by

Marie Weber

Marie Weber

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Tags

#Salad #Meat #Summer #Healthy #High in protein #Fast

Allergens

  • Eggs
  • Mustard

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